German Potato Soup (Kartoffelsuppe)
This authentic and hearty soup is full of root vegetables, bone broth, and smoky bacon. It is a delicious and comforting soup that the whole family will love.
Servings: 4
Calories: 458kcal
Ingredients
- 2 lbs Potatoes chopped small. Russets are my favorite for soup. 2 lbs is about 6 medium russets or about 7 cups. Don't worry too much as you can more or less potatoes and the soup will still work.
- 1 Cup Bacon Diced
- 1 Large Onion Diced
- 3 Cloves Garlic Minced
- 1 Large Leek Sliced into thin rings
- 3 Medium Carrots Diced
- 1 ½ Cup Diced Celeriac Root Or two ribs of celery or lovage instead
- 1 Tablespoon Tomato Paste
- 6 Cups Chicken Bone Broth or Stock
- 1 Cup Heavy Cream (Optional) Or sour cream
- 3 Sprigs Fresh Thyme Or 1/2 - 1 teaspoon dried
- 1 Sprig Fresh Rosemary Or 1/2 - 1 teaspoon dried
- ½ Teaspoon Dried Marjoram
- 1 Bay Leaf
- ½ Cup Chopped Fresh Parsley Divided
- Salt + Pepper To Taste
Instructions
- Wash all of the vegetables — leeks can be particularly dirty, so pay attention to them. Scrub and peel the celeriac. Prep the vegetables by dicing the celeriac, carrots, and onions small. Slice the leek into thin rings. Mince the garlic. Dice the bacon.
- Render the bacon over low-medium heat until it is halfway done.
- Add the onion when the bacon is half cooked and cook until the onion is golden, 6-8 minutes.
- Add the garlic and cook for another minute. Add the tomato paste and cook until not bright red and raw.
- Add the rest of the vegetables, the potatoes, carrots, and celeriac.
- Cover with bone broth or stock (or water and bouillon cubes), and add the remaining herbs and spices: a pinch of salt and pepper, the bay leaf, the dried marjoram, the fresh rosemary, and thyme.
- Bring to a boil, then quickly reduce the heat to low, cover and simmer for 30-40 minutes. Check halfway through for doneness and adjust salt and pepper.
- Once the potatoes are tender, check and adjust for salt and pepper again. Now add the fresh parsley and the heavy cream if using. If using sour cream instead, read the next step. If not using either, skip these steps entirely.
- To add sour cream if using: put the sour cream into a bowl and temper it by slowly pouring a full soup ladle of soup broth into the sour cream as you whisk with a fork the entire time. It is now safe to add the sour cream directly back into the simmering soup pot and let it simmer for 5 more minutes on low, uncovered.
- Ladle soup into bowls and garnish with more parsley. Sere hot with your favorite sourdough bread.
Notes
This soup will last up to 5 days in the refrigerator and should be stored in a covered container. Reheat it gently on the stovetop over low heat, and add a splash of water or stock to the pot if necessary.
It will last up to 3 months in the freezer. Let it thaw in the refrigerator, and then gently reheat it.
Nutrition
Calories: 458kcal | Carbohydrates: 32g | Protein: 19g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1039mg | Potassium: 1008mg | Fiber: 4g | Sugar: 12g | Vitamin A: 8779IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 3mg
